Miso Crunch Salad

Ingredients

green cabbage shredded

1 cup

purple cabbage shredded

1 cup

Tuscan kale finely chopped, stems removed

1 1/2 cup

edamame shelled

1/2 cup

snap peas roughly chopped

1/2 cup

chickpeas drained and rinsed

1/2 can

green onions thinly sliced

2

salt to taste

to taste

pepper to taste

to taste

white miso

3/4 tbsp

toasted sesame oil

1/2 tbsp

rice vinegar

1/2 tbsp

maple syrup

1/2 tbsp

tahini

1/2 tbsp

garlic minced

1 clove

ginger grated

1 tsp

water warm

1 tbsp

peanuts roasted, roughly chopped

1/8 cup

chili crisp

optional

Method

1. 01Bring a pot of salted water to a boil over high heat.
2. 02To a large bowl, add kale and cabbage. Season with salt. Massage for about 30 seconds until kale is bright green. Set aside.
3. 03In a medium bowl, whisk miso, sesame oil, vinegar, maple syrup, tahini, garlic, ginger and water until smooth. Season with salt and pepper.
4. 04Add edamame and snap peas to boiling water. Cook 2 to 3 minutes until bright green and tender. Drain and rinse under cold water.
5. 05To the bowl with kale and cabbage, add chickpeas, edamame, snap peas and green onions. Pour dressing over top and toss to coat. Season with salt and pepper to taste.
6. 06Top with peanuts and chili crisp just before serving.